These butterfly stuffed pork chops are filled with sweet and tangy sauteed apple and baby spinach that is layered on ham and provolone! That's not all, before being baked they are wrapped in a few strips of bacon! These are hands-down the best stuffed pork chops you will ever try.
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Instructions
Preheat oven to 350°F (175°C) and grease a baking dish (large enough to hold your pork chops).
Use a sharp knife to butterfly cut the pork chops. With the fat side of your pork chop facing upward, slice down the center of the pork chop almost but not completely all the way through. You need a bit left over to be able to close the pork chop back up and hold it together. (this is a much cheaper option than buying your pork chops already butterfly cut!)
Dice the apple and cut the ham slices into strips.
Heat a medium skillet or frying pan to medium high heat, with some olive oil (if needed to prevent burning). Add the apples and the apple cider vinegar. Allow to cook for 1-2 minutes before adding the baby spinach (or spinach/kale mix). Stir and cook about 1 minute, or until the spinach has wilted. Remove from heat and set aside.
Begin the stuffed pork chop by laying out 4-5 strips of bacon (enough to cover the entire pork chop) and placing the butterfly cut pork chop in the center. Open the pork chop so that it is open side up and centered on the bacon strips.
Layer 1 slice of cheese (we cut ours in half to fit the cut pieces over the pork chop) on one side of the pork chop, then top with the sliced ham and sauteed stuffing. Season with salt and pepper, then close the pork chop around the filling.
Pull the bacon strips nice and snug around your stuffed pork chop and into the center of the side facing up (see video!). Use toothpicks to hold the bacon ends in place.
Bake @ 350°F for about an hour depending on the size of your pork chops. Or until your chops reach an internal temp of 145°F.
Turn the wrapped pork chop so the opposite side is facing up (toothpick side down) and season with rubbed sage, salt and pepper. Place into greased baking dish and oven roast at 350°F (175°C) for an hour, or until the internal temperature is at least 145°F (65°C) as your cooking times will vary based on the thickness of the meat cut used.
Remove from the oven and allow to cool for at least 5 minutes before slicing and serving.
Notes
One of my must-haves for seasoning when it comes to cooking pork, is sage. I try to use some form (rubbed sage, ground sage, or fresh) no matter what method of cooking I am applying to my pork dishes.
You will want to use apples that hold up to baking well with a good balance of sweetness and tartness for contrasting the salty bacon and savory pork. Golden Delicious and Honeycrisp are good choices. Granny Smith will work as well, though they are less sweet.
Allowing your pork chops to cool for about 5 minutes after removing them from the oven will help to keep the juices in your cut portions. (It also really helps to prevent finger burning when you remove the toothpicks!)